25-Min Creamy Tarragon Chicken & Roasted Veg
Pan-seared chicken thighs in a silky tarragon cream sauce, plated with grilled carrots, roasted potatoes, broccoli, cauliflower, and shallots. Restaurant-fancy but weeknight-doable.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat chicken dry, season with salt and pepper. Heat 2 tbsp butter in a large skillet over medium-high heat until foaming.
Step 2
Sear chicken 4 minutes per side without moving, until golden. Transfer to a plate.
Step 3
Add shallots to the same skillet, sear 2 minutes per side. Push to the side, add vegetables and 3 tbsp water, cover for 5 minutes until vegetables soften.
Step 4
Return chicken to skillet. Pour wine into the pan, scrape any browned bits, and simmer uncovered for 2 minutes.
Step 5
Stir in cream, mustard, tarragon, and lemon juice. Simmer 3 minutes until sauce thickens slightly and chicken reaches 165°F internal temp.
Step 6
Taste and adjust with salt and pepper. Plate chicken and vegetables, spoon sauce over the top. Serve hot.
Tools you’ll need
- 12-inch skillet with lid
- instant-read thermometer
- wooden spoon
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